The American coot (Fulica americana) is a common waterbird found throughout North America. With its dark plumage and distinctive white bill, the coot is easily recognizable. Though coots are not generally considered a game bird, some hunters do pursue them for sport and food. So can you eat American coot? Let’s take a closer look at this waterfowl species and the debate around its culinary qualities.
About the American Coot
The American coot belongs to the rail family Rallidae. It is a medium-sized bird measuring 12-16 inches long with a wingspan of 20-26 inches. Coots have short rounded wings and are weak fliers, only capable of short flights. Their preferred habitat is freshwater wetlands across North America including marshes, ponds, lakes, rivers, and reservoirs.
Coots are omnivorous, feeding on both plant and animal matter. Their diet consists of aquatic vegetation, seeds, insects, snails, fish, and amphibians. They often dabble in shallow water to search for food items. Males and females look alike with dark gray-black plumage, white bill, and red eyes. During breeding season, they develop a white facial shield.
Coots are common, gregarious waterbirds that live in flocks. They build floating nests anchored to emergent vegetation and lay 5-12 eggs. The American coot is a migratory bird, though some populations can be resident year-round, especially in warmer southern climates. Hunting season for coot typically runs from September through January.
Is Coot Good to Eat?
So with plenty of American coots available during hunting season across the U.S., is this bird good eating? Opinions vary widely on the quality and taste of coot meat. Here are some main points in the debate:
Arguments That Coot Tastes Bad
– Coot meat is dark and tough. It has a livery, muddy flavor since coots dabble and feed in the water. The meat texture and taste makes it unappealing to many hunters.
– Coots have an all plant-based diet unlike ducks and geese. Plant-eating birds are perceived as not having the rich, desirable flavor of birds that eat fish, insects, etc.
– Coots have oily feathers which can impart a fishy taste if care isn’t taken during plucking and preparation. Proper field dressing is important.
– They have tiny bones throughout their meat which makes it tedious to eat. The small bones also add a gritty texture.
Arguments That Coot Tastes Good
– With proper cleaning and preparation, coot meat can taste fine. The key is to remove the skin and fat where the fishy flavor concentrates.
– Soaking the meat in milk, vinegar, or another acidic liquid can help draw out bad flavors and odors.
– Slow-cooking the meat, such as in a stew or crock pot, helps tenderize and improve the flavor.
– Grinding up the meat into sausage or burgers disguises any off flavors.
– The tiny bones are an issue but the meat itself has good flavor especially when cooked properly and combined with seasonings.
How to Prepare and Cook American Coot
If you want to eat coot, here are some tips for preparation and cooking:
Field Dressing
– When hunting coots, be sure to field dress them fully and remove the entrails within an hour of harvest.
– Pluck feathers, removing as much of the skin and fat layers as possible where fishy flavors concentrate.
– Wash thoroughly in cold water and pat dry.
Marinades & Brines
– A soaking liquid helps remove any muddy or fishy flavors. Try marinades like milk, vinegar, saltwater, buttermilk, wine, or citrus juice. Soak 4-12 hours.
– Optional brining also seasons the meat. Use a saltwater or seasoned broth brine for 2-8 hours.
Prep & Cooking Methods
– Chop or grind the meat to help with the small bones. Braise, stew or slow cook at low temps such as in a crockpot until very tender (for 1-3 hours).
– Roasting or grilling should be done quickly at high heat, such as grilling kabobs. Avoid drying out the lean meat.
– Breading and frying can also help seal in moisture while crisping the exterior. Use recipes for fried chicken substituting coot meat.
– Adding lots of seasoning and rich sauces helps boost flavor. Use spices, herbs, onions, garlic, wine, broth, tomatoes, vinegar, etc.
Recipes to Try
Coot Gumbo: Chop meat and slow cook in gumbo stew with veggies and Cajun seasonings. Serve over rice.
Braised Coot: Braise chopped coot with aromatics like onions, carrots, celery, garlic, and red wine.
Fried Coot: Try breaded, deep-fried coot bites or nuggets. Good with dipping sauces.
Coot Sausage: Grind the meat and mix with spices and herbs. Make patties or links.
Coot Chili: Use ground or chopped coot in chili along with beans and chili powder.
Coot Kabobs: Cube the breast meat and grill quickly in skewers with veggies and marinade.
Nutrition of Coot Meat
Coot meat is lean and low in fat. A 3 oz cooked portion provides:
Calories: | 122 |
Fat: | 2.7 g |
Saturated fat: | 0.9 g |
Protein: | 22 g |
Iron: | 1.6 mg |
Compared to beef or other red meats, coot provides less calories, fat, and cholesterol with lots of protein and iron. The only potential nutritional issues would be the small bones increasing chances of swallowing lead shot. Careful preparation to remove all bones is advised.
Food Safety Precautions
When handling and eating coot meat, here are some food safety guidelines to avoid illness:
– Cook all meat to an internal temperature of 165°F to kill potential bacteria and parasites.
– Avoid cross-contamination by keeping uncooked coot separate from other foods. Wash hands, utensils, and surfaces after touching raw coot.
– Refrigerate raw coot below 40°F. Freeze at 0°F if storing longer term. Do not thaw and refreeze.
– Use within 1-2 days of cooking for optimal freshness and food safety. Discard if smells or looks spoiled.
– Take care to pick out all bones to lower risk of accidentally ingesting lead shot or bone fragments.
– Handle raw coot carefully to avoid Salmonella which can be found in the guts and feathers.
Buying and Selling Coot Meat
Though coot hunting is common in the U.S. and Canada, it is generally not sold commercially due to low demand. Some specialty game meat suppliers may carry coot but it is not common restaurant fare. Legally hunted wild game can be donated or gifted but sale of migratory game birds across state lines is restricted.
If looking to buy or sell coot meat, consult your state hunting regulations. Sale of wild birds is often limited to state boundaries and regulated during hunting seasons. Properly field dressed, packaged, and labeled harvests can potentially be sold within the same state pending applicable permits and rules.
Conclusion
American coot is edible despite its reputation as a low-quality meat. With careful preparation to remove fat, skin, and bones, the lean meat can have a pleasant flavor especially in slow-cooked dishes or when ground. However, many hunters still dismiss coot as not worth the effort compared to duck, goose, or other game birds. Due to small bones and potential for off flavors, the meat is not sold commercially. For those willing to work around its challenges, American coot can provide a sustainable seasonal food source. Proper handling, marrowing, and cooking helps make the most of this wild waterfowl.